Jambalaya Recipe

Jambalaya is a classic one-pot recipe filled with chicken, sausage, shrimp, and rice. Completely irresistible, this easy recipe includes all the classic flavors of true Cajun/Creole cooking like Cajun seasoning and starts with finely diced onion, bell pepper, and celery – the holy trinity of Cajun cuisine. Learn all about this representative New Orleans dish, including how it’s made below!

This is the best jambalaya recipe you will ever make – guaranteed! So delicious and so easy to make, it may appear overwhelming at first glance, but it’s actually quite easy to make once you get started. Plus, everything cooks in the same pot, making it perfect for busy weeknights.

In this version, you’ll find chopped onion, celery, and bell peppers, juicy chicken, shrimp, andouille sausage, and delicious Cajun spiced tomato rice. It practically springs from the pot with its awesome mouthwatering flavors.

Spicy, smoky, comforting, and filling, it’s hard to pass up a bowl of this New Orleans classic.

Jambalaya

Hands-down the best jambalaya recipe! It is surprisingly easy to make, customizable with your favorite proteins (I used chicken, shrimp and Andouille sausage), and full of bold, zesty, Cajun flavors that everyone will love.

Prep: 15min

Total: 55min

Yield: 0

Ingredients:

• 3 tablespoons olive oil, divided
• 2 boneless skinless chicken breasts, cut into bite-sized pieces
• 1 pound andouille sausage, thinly sliced into rounds
• 3 small bell peppers, cored and diced (I used a yellow, red and green bell pepper)
• 2 ribs celery, diced
• 1 jalapeño pepper, seeded and finely chopped
• 1 white onion, diced
• 4 cloves garlic, peeled and minced
• 1 (14-ounce) can crushed tomatoes
• 3-4 cups chicken stock
• 1 1/2 cups uncooked long grain white rice
• 2 tablespoons Cajun seasoning or Creole seasoning
• 1 teaspoon dried thyme, crushed
• 1/4 teaspoon cayenne pepper
• 1 bay leaf
• 1 pound raw large shrimp, peeled and deveined
• 1 cup thinly-sliced okra*
• Kosher salt and freshly-cracked black pepper
• optional garnishes: chopped fresh parsley, thinly-sliced green onions, hot sauce

Instruction:

1. Heat 1 tablespoon oil in a stock pot (or a very large, deep sauté pan) over medium-high heat. Add the chicken and sausage and sauté for 5-7 minutes, stirring occasionally, until the chicken is cooked through and the sausage is lightly browned. Transfer to a clean plate and set aside.
2. Add the remaining 2 tablespoons oil to the stock pot. Add bell peppers, celery, jalapeño, onion and garlic. Sauté for 6 minutes, stirring occasionally, until the onions are softened.
3. Add the crushed tomatoes, chicken stock, rice, Cajun seasoning, thyme, cayenne, bay leaf, and stir to combine. Continue cooking until the mixture reaches a simmer. Then reduce heat to medium-low, cover and simmer for about 25-30 minutes, or until the rice is nearly cooked through, stirring every 5 minutes or so along the way so that the rice does not burn.
4. Add the shrimp, okra, and stir to combine. Continue to simmer, stirring occasionally, until the shrimp are cooked through and pink. Stir in the chicken and sausage, and remove and discard the bay leaf.
5. Taste season the jambalaya with salt, pepper, and additional Cajun seasoning if needed. (I typically add about 2 teaspoons salt and 1/2 teaspoon pepper.) Remove from heat.
6. Serve warm with your desired garnishes. Or refrigerate and store in a sealed container for up to 3 days.

Jambalaya Recipe (Creole)

An authentic Creole Jambalaya recipe! A delicious one-pot meal coming to you from New Orleans is pure comfort food filled to the brim with chicken, shrimp, andouille sausage, rice, seasonings, spices and incredible flavours! Ready and on the table in 45 minutes!

Prep: 15min

Total: 60min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 576 kcal, Carbohydrate 46 g, Protein 43 g, Fat 22 g, Saturated Fat 5 g, Cholesterol 183 mg, Sodium 496 mg, Fiber 4 g, Sugar 5 g, servingSize 1 serving

Ingredients:

• 3 tablespoons cooking oil, (divided)
• 2 tablespoons Slap Ya Mama/Cajun seasoning, ((adjust to suit your tastes/heat preference))
• 10 ounces (300 g) andouille sausage, (sliced into rounds)
• 1 pound (500 g) boneless skinless chicken breasts or thighs, (cut into 1 inch pieces)
• 1 onion (diced)
• 1 small green bell pepper (capsicum), (seeded and diced)
• 1 small red bell pepper (capsicum), (seeded and diced)
• 2 stalks/ribs celery, (chopped)
• 4 cloves garlic, (minced)
• 14 ounces (400 g) can crushed tomatoes
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon each dried thyme and dried oregano
• 1/2 teaspoon red pepper flakes ((or 1/4 teaspoon Cayenne powder))
• 1/2 teaspoon hot pepper sauce
• 2 teaspoons Worcestershire sauce
• 1 cup thinly sliced okra ((or 1 teaspoon file powder))
• 1 1/2 cups uncooked white rice ((short grain or long grain))
• 3 cups low sodium chicken broth
• 1 pound (500 g) raw shrimp/prawns (tails on or off, peeled and deveined)
• Sliced green onions and chopped parsley, (to garnish)

Instruction:

1. Heat 1 tablespoon of oil in a large pot or Dutch oven over medium heat. Season the sausage and chicken pieces with half of the Cajun seasoning.
2. Brown sausage in the hot oil; remove with slotted spoon and set aside. Add remaining oil to the pot and sauté chicken until lightly browned. Remove with slotted spoon; set aside.
3. Sauté the onion, bell pepper and celery until onion is soft and transparent. Add the garlic and cook until fragrant (30 seconds).
4. Stir in the tomatoes; season with salt, pepper, thyme, oregano, red pepper flakes (or Cayenne powder), hot pepper sauce, Worcestershire sauce, and the remaining Cajun seasoning. Stir in the okra slices (or file powder), chicken and sausage. Cook for 5 minutes, while stirring occasionally.
5. Add in the rice and chicken broth, bring to a boil, then reduce heat to low-medium. Cover and let simmer for about 20 to 25 minutes, or until liquid is absorbed and rice is cooked, while stirring occasionally.
6. Place the shrimp on top of the Jambalaya mixture, stir through gently and cover with lid. Allow to simmer while stirring occasionally, until the shrimp are cooked through and pink (about 5-6 minutes, depending on the size/thickness of the shrimp being used).
7. Season with a little extra salt and pepper if needed and remove from heat. Adjust heat with extra hot sauce, Cayenne pepper or Cajun seasoning. Serve immediately with sliced green onions and parsley.

Jambalaya Recipe

Jambalaya is a classic one-pot recipe filled with chicken, sausage, shrimp, and rice. Completely irresistible, this easy recipe includes all the classic flavors of true Cajun/Creole cooking like Cajun seasoning and starts with finely diced onion, bell pepper, and celery – the holy trinity of Cajun cuisine.

Prep: 15min

Total: 75min

Yield: 8

Serving Size: 1 serving

Nutrition Facts: calories 564 kcal, Carbohydrate 35 g, Protein 46 g, Fat 25 g, Saturated Fat 6 g, Cholesterol 244 mg, Sodium 1398 mg, Fiber 2 g, Sugar 2 g, servingSize 1 serving

Ingredients:

• 3 tablespoon olive oil (divided)
• 1 pound Andouille sausage ((or any smoked sausage))
• 1.5 pounds boneless skinless chicken breasts or thighs (chopped into 1-inch cubes)
• 3 tablespoon Cajun seasoning (divided and adjusted to suit your own personal taste/heat preference)
• 2 medium yellow onions (diced)
• 1 green bell pepper (seeded and diced)
• 1 red bell pepper (seeded and diced)
• 3 stalks celery (diced)
• 6 cloves garlic (minced)
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 teaspoon cayenne (optional)
• 1 tablespoon Italian seasoning
• 1 teaspoon red pepper flakes
• 1 (14 ounce) can diced/crushed tomatoes
• 2 teaspoon Worcestershire sauce
• 1.5 cups uncooked long-grain white rice
• 2.75 cups low sodium chicken broth
• 1 cup okra (thinly sliced (or 1 tsp file powder))
• 1 pound raw shrimp (peeled and deveined)
• fresh chopped parsley (to garnish)
• chopped green onion (to garnish)

Instruction:

1. Preheat oven to 350 degrees F (180 degrees C).
2. Add 1 tablespoon of olive oil to a large stockpot or Dutch oven set over medium-high heat. Add the sliced sausage and cook for approximately 1 minute per side. Remove to a clean plate and set aside.
3. Add the chicken pieces to a large bowl and season with approximately 1 tablespoon of Cajun seasoning, salt, and pepper. Return the stockpot or Dutch oven (used to brown the sausage) to medium-high heat. Add 1 more tablespoon of olive oil and add the chicken. Cook, stirring occasionally, for 6-8 minutes, or until chicken is cooked. Transfer the chicken to a clean plate and set aside.
4. To the same pot set over medium-low heat add the last tablespoon of olive oil. Add in the minced onions, bell pepper, and celery, mixing well to combine. Cook for 8-10 minutes, or until softening, stirring frequently.
5. Add the minced garlic, Cajun seasoning, salt, pepper, cayenne, Italian season, and red pepper flakes. Mix well and continue to cook for an additional minute.
6. Mix in the crushed tomatoes, Worcestershire sauce, white rice, and low-sodium chicken broth with the softened veggies. Mix well to combine. Bring to a simmer, then reduce heat to low and cover with a tight-fitting lid
7. Cook for approximately 25-30 minutes, or until the rice is nearly cooked through, gently stirring every 5 minutes to prevent the rice from burning and sticking to the bottom of the pot (see note – how to cook your rice in the oven).
8. As the rice cooks, add 2 tablespoons of butter and sear the shrimp for 2 minutes on each side in a large skillet set over medium-high heat.
9. When the rice is nearly finished cooking, stir in the shrimp and the sliced okra, and return the chicken and sausage back to the pot. Gently mix to combine with the rice. Continue to cook on low, stirring as needed, until the shrimp is cooked, approximately 5-8 minutes.
10. Remove from heat. Serve warm garnished with chopped parsley and green onion if desired. Refrigerate leftovers in a sealed container for up to 4 days. Enjoy!

The BEST Jambalaya Recipe Ever!